PREPARATION AND EVALUATION OF TRIALKOXYTRICARBALLYLATE, TRIALKOXYCITRATE, TRIALKOXYGLYCERYLETHER, JOJOBA OIL AND SUCROSE POLYESTER AS LOW CALORIES REPLACEMENTS OF EDIBLE FATS AND OILS

被引：31

作者：

HAMM, DJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12436.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：419 / 428

页数：10

相关论文

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